"REAL" maple syrup users / producers

[Turbo Indian]

just wondering how many of you folks only eat REAL maple syrup. long story short, I grew up making maple syrup. our family was real strict make a quality syrup, if there was anything wrong with it it was dumped.

well the last few years I have been buying my syrup on Ebay. the funny thing is the last to maple producers I bought from seen my address of NC & I assume they thought, hey this syrup is going to NC, they will not know the difference between good syrup & bad syrup. WRONG last year some clown from NY sent me a gallon of buddy syrup, (sap that was taken from trees that started to bud).

this year another producer from Vermont sent me a gallon of grade B syrup when they advertised grade A. WRONG again I know my syrup, do not try to pull a fast one. in both situations I contacted the sellers & told them what they sold me was was NOT was acceptable. I gave them a choice to either replace it, or I WILL contact the dept of ag & markets. needless to say they made it right by sending a gallon of good quality syrup.

 

[Junior Samples]

buddy syrup, (sap that was taken from trees that started to bud).

Whats the taste like? does it have a bitter taste? not as sweet?, salty? color darker? lighter? should the color be spot on amber?
I like to think I only use the good grade A stuff on me pancakes but its store bought and without really knowing I just look for the best looking label:redface:

 

[Turbo Indian]

Whats the taste like? does it have a bitter taste? not as sweet?, salty? color darker? lighter? should the color be spot on amber?
I like to think I only use the good grade A stuff on me pancakes but its store bought and without really knowing I just look for the best looking label:redface:

it's sort of hard to explain. this may sound stupid but it tastes like cheying on tree bark. sort of a bitter taste. if it is buddy usualy it is darker because it is from the end of the season, but this is not always true. 99% of the store bought syrup is going to be dark amber. I prefer dark amber, it has a strong maple flavor. the lighter the amber the lighter the maple taste.

 

[gs462]

I live in a part of Ohio famous for its maple syrup let me know and i can get ya some. Look up Chardon Ohio maple syrup if u wanna check it out.

 

[Turbo Indian]

I live in a part of Ohio famous for its maple syrup let me know and i can get ya some. Look up Chardon Ohio maple syrup if u wanna check it out.

I should be good for about 1 year. I have about 1 1/2 gallons left. but I will keep you in mind.

 

[Junior Samples]

it's sort of hard to explain. this may sound stupid but it tastes like cheying on tree bark. sort of a bitter taste.

K my first guess at bitter without really knowing, just picturing in my head when i asked que, and tree bark without gravel just doesnt sound too good

How would you get the light amber from dark? is it the time of the year, the temps? or the trees?

 

[JOHNDEEREGN]

I would love to try some of that! I have saw shows on Food Network etc on how it is made, pretty interesting.

Anybody have some links of where to buy?

 

[salvageV6]

They had a short on the weather channel today about syrup.

Takes a good frost/freeze and then warm days to get it running.

Weather conditions play a big role in the quality and yield.

And a sugar maple has to be about 40 years old to produce.

I like to cut the 100% pure with some log cabin.

Then again I lived long enough that I can remember the 10% real stuff which was real good in the old glass bottle days.

That's about all I learned today in 5 minutes. :biggrin:

 

[VADER]

I wont allow any fake syrup in the house (brown corn syrup), but I never knew there was a difference in the real ones. I just checked my bottle, its grade B. I will have to compare them.

 

[Turbo Indian]

I would love to try some of that! I have saw shows on Food Network etc on how it is made, pretty interesting.

Anybody have some links of where to buy?

ty sent you a PM.

They had a short on the weather channel today about syrup.

Takes a good frost/freeze and then warm days to get it running.

Weather conditions play a big role in the quality and yield.

And a sugar maple has to be about 40 years old to produce.

I like to cut the 100% pure with some log cabin.

Then again I lived long enough that I can remember the 10% real stuff which was real good in the old glass bottle days.

That's about all I learned today in 5 minutes. :biggrin:

the weather must be freezing nights & thawing days. it takes on the average of 50 gal. of sap to make 1 gallon of syrup, that is why it is so expensive.

I wont allow any fake syrup in the house (brown corn syrup), but I never knew there was a difference in the real ones. I just checked my bottle, its grade B. I will have to compare them.

there is NOTHING wrong with grade B syrup, it just has a stronger taste. we use grade B for cooking, maple yams, glazed carrots, maple ham, you name it I make it with maple.
I lied about dumping our bad syrup. we would actually sell it to a wholesale co. that would use it in maple flavored products you buy in the grocery store, like maple flavored oatmeal, maple ham & other flavored foods.